Fettucine With Prawns & Scallops

OPEN SOURCE FOOD
13Ingredients
50Minutes
430Calories

Ingredients

US|METRIC
  • 200 grams pasta (i used fresh pasta, but use what you will)
  • 12 prawns (de-veined and halved,** reserve the heads, tails and shells for the stock)
  • 8 scallops (halved)
  • 180 milliliters water
  • olive oil
  • 3 shallots (sliced thinly)
  • 3 cloves garlic (sliced thinly)
  • 1/2 onion (chopped)
  • 180 milliliters white wine (+ a splash for later)
  • 2 tablespoons butter
  • cream (bit of, or milk)
  • salt
  • pepper
  • Add All to Shopping List
    Add to Meal Planner
    Made it

    Directions

    1. 1. in a flat-bottomed pan, heat about a tablespoon of olive oil over medium-high heat. toss in the prawn heads, tails and shell and turn the heat down to medium-low and let it sizzle away till the shells get crisp and start to turn a wonderful burnished copper. this should take about 10-15 minutes.
    2. 2. ok this is going to sound gruesome but squash + flatten the heads, squeezing out the orangey stuff in the process. remove from heat. transfer to a processor and blitz till fine.
    3. 3. return the blitzed heads to the original pan (which would have traces of prawn-flavoured oil in it) and add water. let it simmer for a coupla minutes, mixing well.
    View 5 More StepsDiscover more recipes from Open Source Food

    NutritionView More

    430Calories
    Sodium13% DV300mg
    Fat20% DV13g
    Protein31% DV16g
    Carbs19% DV57g
    Fiber8% DV2g
    Calories430Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol45mg15%
    Sodium300mg13%
    Potassium600mg17%
    Protein16g31%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate57g19%
    Dietary Fiber2g8%
    Sugars3g6%
    Vitamin A25%
    Vitamin C15%
    Calcium8%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    PlanShop